Fat (Ass) Flush Soup

By amaliana

Ingredients

• 2 teaspoons olive oil
• 1 1/4 pounds lean ground beaf, turkey or shredded chicken(I used Firm Tofu)
• 1 onion chopped
• 2 cloves garlic, chopped
• 1 bell pepper, seeded and chopped
• 8 ounces mushrooms, chopped
• 1 (14 ounce) can crushed tomatoes
• 1 (32 ounce) bottle reduced-sodium tomato or vegetable cocktail juice
• 1 tablespoon fresh lemon juice
• 1 (14 ounce) can beans, rinsed and drained
• 1 tablespoon ground cumin
• 1/8 teaspoon cayenne, or to taste
• 1/4 cup each fresh cilantro and parsley, chopped

Details

Servings 16

Preparation

Step 1

1. In a stockpot, heat olive oil over medium-high setting. Saute meat/poultry until cooked through, about 5 minutes. Drain and set aside.

2. Saute onion, garlic, peppers and mushrooms until soft, about 5 minutes.

3. Stir in remaining ingredients, except cilantro and parsley. Cover and simmer 20 minutes. Stir in cilantro and parsley. Cover; simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well.